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I made these for my husband and I. Good but not a WOW and the recipe has so many really good reviews. I used Italian Panko and made the tartar sauce with light sour cream because I was out of mayo. Simple and quick to make, good week night dinner.

A Cook from Huntington Beach, CA / 02.01.13

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I used the sauce for grilled salmon and it was wonderful. However, instead of all mayonnaise, I substituted half sour cream and half mayonnaise. The pickle juice was key to the bright flavor.

PenelopeGW / 07.12.12

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Excellent! I used Paula's house seasoning plus some cayenne for the fish then everything else as written. The key was to have the pan really hot And to turn often( I used a cast iron skillet).

jdbrownid from Eagle idsho / 02.28.12

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This recipe was disappointing. The battered fish was bland and tasteless, and did not get crispy. I don't think I'll make this again as there are too many other great halibut recipes out there, but if I did, I'd use a much less expensive fish than halibut.

A Cook from anchorage, ak / 01.07.12

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This recipe is a declisious way to add zing to an already fun family meal -- the dip alone can liven up lots of fish dishes, not just fish sticks. We're thinking fish nuggets would taste great with it, and using the dip as a spread on a fish fillet sandwich if you've got a family on the go!

FisherBoyFood from Nova Scotia, Canada / 12.06.11

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This is yummy. It's not the fish sticks so much, it's the excellent tarter sauce. Delicious. So delicious that you may end up eating too much of it and making this a less healthy dinner than planned. Suggestions: I use a grinder to chop the cornichons and throw the capers in for a couple of pulses too. Once we ran out of mayo so I did half mayo and half sour cream plus a dash of lemon--it was even better. Use any white fish--it's the panko that matters. Fresh pollock worked well and is a lot cheaper.

sthomp / 05.18.11

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Very yummy. Would
give 3 1/2 forks if
I could, but happy
to round up. Very
easy to do. My
fishmonger had no
halibut so I
splurged on striped
bass and it was
AWESOME. The tartar
sauce was creamy and
tangy, just needed
salt and pepper.
Will definitely keep
this one in the
rotation.

QuakerBaker from New York, NY / 04.17.11

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These are SO good!! I used plain breadcrumbs instead of panko, and they were excellent! The tartar sauce is the best ever, will add these to my recipe box for sure.

mbmcmillan / 01.26.11

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I had to listen to a lot of cr*p about serving fish sticks for dinner, but they were amazingly good--crispy, not at all greasy, very flaky. My fishmonger was out of halibut and haddock, so I used Chilean sea bass instead. It worked perfectly well and had a nice firm texture. I've already had a request for a repeat from the chief nay-sayer!

Truffaut from Kensington, MD / 10.09.10

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Love this! I made a few changes, used homemade gluten-free breadcrumbs, and added a little lemon to the tartar sauce and baked at 375 in convection oven for about 12 minutes. My toddler boys loved it and so did my husband and I. This will become a regular meal in out home.